Rice Croquettes
Created by KittenCal on December 12, 2011
- Servings: 16
- Prep Time: 45m
- Cook Time: 3-4m
- Recipe #3475
Ingredients
- 1 small onion, chopped
- 3 tablespoons butter
- 2 garlic cloves, minced (if you are not a lover of garlic you may omit)
- 1 cup uncooked white long grain rice
- 2 1/4 cups chicken broth
- 2 tablespoons chopped fresh parsley
- 1 egg, lightly beaten
- 1/2 cup freshly grated Parmesan cheese
- 1/2 to1 teaspoon dried basil (rubbed between fingers to release the flavors)
- 1/2 to 1 teaspoon fresh ground black pepper
- 1 teaspoon seasoned salt
- 3/4 cup dry bread crumbs
- 1 egg
- 2 tablespoons water
- Canola oil, for frying
How to Make
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Step 1: In a large saucepan saute onion in butter over medium-high heat until tender. Add in garlic; cook stirring for 2 minutes. Add rice; saute 3 minutes. Stir in broth and fresh parsley; bring to a boil, reduce heat, cover and simmer until rice is tender (about 20-22 minutes). Cool to room temperature.
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Step 2: To the cooled rice mixture mix in 1 egg, Parmesan cheese, basil, black pepper and seasoned salt. Refrigerate the mixture for minimum 2 hours or overnight.
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Step 3: Moisten hands with water or coat lightly in oil and shape 1/4 cupfuls into logs.
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Step 4: Whisk 1 egg with 2 tablespoons water in a shallow bowl. In another bowl place the breadcrumbs.
How to Make
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Step 5: Coat the croquette in the egg allowing excess to drip off, then roll in breadcrumbs (have all the croquettes breaded and on a plate before starting to fry).
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Step 6: Heat oil in a heavy skillet. Fry croquettes a few at a time for 3-4 minutes turning frequently until evenly golden brown on all sides. Drain on paper towels.